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"THEBBPEIITIfi DIETETICS" 




By NORTON F. W. HAZELDINE 



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COPYRIGHTED 



PRICE. $1.00 




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Yours in the cause of right diet, 



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''Therapeutic Dietetics 



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By NORTON F. W. HAZELDINE 



COPYRIGHTED 



PRICE, $^00 



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ieo4 

THE W. F. ROBINSON PRINTING CO., PUBLISHERS 
DENVER, COLO. 







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This Work is Dedicated to the Wants of Humanity. 



PREFACE. 

In presenting tins little book on Therapeutic Dietetics, the 
author has endeavored to draw the line between a Therapeutic 
Diet on the one hand, and a general daily diet fitted to meet 
the needs of healthy people. 

All men do not suffer from stomach diseases; therefore 
some of the Vegetarian Systems that are now in practice may 
do some good in some cases, where a certain mode of living has 
been followed; yet from their very nature they are unfitted for 
a general diet on account of the sameness of their ingredients 
and characterless taste. 

In giving up animal food one must be supplied with a diet 
which is tasty, stimulating, easy of digestion, rapid of assimi- 
lation, and simple of preparation. Undoubtedly the simplifica- 
tion of diet is the ultimate goal, but this is the period of 
transition between the animal foods to the vegetable foods. 

"The foods which increase life, energy, strength, health, 
joy and cheerfulness, are those which are of their very nature 
tasteful, oleaginous, substantial and agreeable; and they are 
liked by men of a spiritual tendency. 

"The foods which are bitter, sour, saltish, excessively hot, 
pungent, dry and burning, are liked by men of a passionate 
tendenc3^ These foods cause pain, misery and disease. 

"Tlie foods that have passed their season, or that have be- 
come insipid, putrid or stale, aie eaten by men of an animal 
tendency." Bhagavad Gita. 

Animal foods are necessary for the development of some; 
the spices, sours, bitters, pungent and aromatic foods for 
others, while the simple oleaginous, cereal, nutal and fruital 
foods are for those who have outgrown the carnal and intel- 
lectual periods of their existence. 

These three classifications or divisions of food stuffs show 
their relative action in the development of a nation as well as 
of a man. 

When man is a savage he eats fiesli like an animal, with- 
out cooking, condiments or service. 

When he becomes civilized he cooks his foods, uses condi- 
ments and eats according to custom, and not according to nat- 
lu-al inclination or appetite. 



4 

I 

And when the m^n ha^ become spiritualized he eats recog- 
nized foods, not according -to his appetite, but according to his 
wants, which wants i)f themselves are few. 

We are not all in the carnal classification, nor in the in- 
tellectual classification, nor are there many of us in the spir- 
itual; but take comfort in that you know to what stage of evo- 
lution you belong, and stop not until the goal is reached. 

The dawn can be seen by all; for the day does not burst 
upon the world suddenly; neither does a man nor a nation be- 
come vegetarian in a day, a week, a month or a year. 

All things are governed by the one gi'eat law of evolution; 
from the atom to the man, and from the man to the universe. 

Some men are vegetarians from the knoAvledge of right 
living; others are vegetarians through the lack of such knowl- 
edge. I say unto you, condemn not the one, nor praise the 
other; for all systems of dietetics have been necessary for the 
physical, intellectual and spiritual development of man. 

Therefore, they who eat of refuse partake of the character 
of refuse; they who eat of savories partake of the character 
of savories; while they who eat of recognized foods partake of 
the character of recognition; for verily every man and nation 
partakes of the character of his or its diet. 

That this little book will meet the wants of those who 
are searching for something that will help them to help them- 
selves, is the sincere wish of the author. 



INTRODUCTION. 

"Those who desire to possess good memories, 
beauty, length of life, perfect health, with physical, 
moral and spiritual strength, should abstain from eat- 
ing animal flesh.'- — Mahahharata. 

"Thou sliall not kiW'—TJie Bible. 

"All men are afraid of punishment, and all men 
fear death ; remember that thou art like unto them ; 
therefore slay not nor cause to be slain." 

"All men are afraid of punishment, and all men 
love life; remember that thou art like them; there- 
fore slay not, nor cause to be slain." — Dliamapada. 

"He is not called a noble man who kills or injures 
living creatures; but he is called a true noble man 
who has pity and consideration for all that lives and 
breathes." — Ibid. 

"Kill not — for Pity's sake — and lest ye slay the 
meanest thing upon its upward way." — Light of Asia. 

VEGETABLES VERSUS ANIMAL FOOD. 

Vegetable versus Animal Food has become the 
theme of the hour. Prominent hygienists, medical 
men as well as laym.en, have at last met upon a 
common ground for the eliminating of disease, and 
for the upbuilding of the human race. To change 
a man's thinking, you must completely change his 
eating. We have never discussed the Vegetarian 
question as it was discussed by the Grecian philoso- 
phers or the Oriental sages. Hence the popular con- 
ception of vegetarianism in this country to-day, is 



that a vegetarian diet is a mass of sloppy, tasteless 
vegetables, served luke-warm, and surrounded with 
vrhite sauce and v/ater. ^N'othing can he furtlier from 
the facts than such a belief, as the receipts in this 
little v>^ork will demonstrate. 

The eating of animal flesh is a preverted appetite 
which has been handed down to us through periods 
of war, famine and ignorance, into this period of 
civilization, enlightement and peace. 

The Scriptures of the world are full of denuncia- 
tions against the practice of the slaying of animals for 
the eating of their flesh ; and think of eating the heart, 
the liver, the stomach, the kidneys and other organs 
which I Avill not mention. Surely the idea of eat- 
ing such flesh is an abomination unto our higher na- 
ture, and a positive disgrace to any code of dietetical 
ethics. 

Can it be possible that v;e, a deeply religious 
people, worshiping a God of love and peace, can find 
no more appropriate way of thanksgiving unto Him 
for His goodness unto tis, than through the eating of 
turkeys, lobsters and the flesh of animals. 

The ethical principal underlying vegetarianism 
is its love of justice ; and for us to suppose that we 
are the only beings v\dio have souls and immortality 
is arrogance of the first water. 

All life is an expression of our Heavenly Father ; 
it emanates from Him and returns to Him ; therefore 
the destruction of life is an outrage against Him, the 
Creator of all things. 



Vegetarianism expresses growth ; growth from 
the animal man into the enlightened or spiritual 
man ; growth from disease into health ; growth from 
vicioiisness and fear into kindness and courage, and 
from brute force into endurance. Food supplies the 
vital energy for our thinking, acting and being; there- 
fore one should naturally look to this all-important 
subject when considering the building and maintain- 
ing of the body, the mind, the will and their func- 
tions. 

A narrow circumscribed diet produces a narrow, 
circumscribed mind. The man who eats meat may 
become a physical or intellectual giant; but beyond 
that few meat eaters go. 

The more meat we eat, the more restless and un- 
certaiji becomes the mind ; the more meat we eat and 
wine we drink, the more our passions and appetites 
increase, while, memory fails, and activity vanishes. 

From a purely selfish standpoint, is it not better to 
become calm, firm, courageous and self-controlled 
than it is to be ireful, unsteady, fearful and uncon- 
trollable ? 

These pages are dedicated to those who are free 
from the bonds of arguments and arraignments, and 
who are seeking a way out of the darkness of phys- 
ical and mental weariness into perfect health and 
mental stability. Some people will say that they 
cannot eat vegetables, as vegetables disagree with 
them, etc. The answer is, that, as soon as one dis- 
continues the eating of meats, vegetables will cease 
to give them trouble. It is not the vegetables that 



cause the distress; it is the poisons produced by the 
decomposing of animal tissue in a weakened and 
much abused stomach. 

Food adulterations are ruinous to human vitality. 
By living on foods which we prepare ourselves, we 
avoid this danger. Pure foods should be our battle 
cry till death from the use of ''Preservatives" be- 
comes a thing unknown. 

The Dietetieal Chemist is the man of the hour. 
'No field offers better inducements to the chemist than 
the field of dietetieal research. 

Pure foods and right diet are the salvation of any 
race; and tJie strong body and the strong mind are 
the children of right living. 

Predigested foods are chemical impossibilities. 
To reduce a food substance to a liquid, is one thing, 
but to digest and assimilate this chemical product is 
quite another. ISTo laboratory can do the work of 
the stomach. 

If one has the food of angels and lacked the 
power of digestion and assimilation, the food would 
be useless. It is as senseless to expect a prolapsed, 
undersized and weakened stomach to perform its 
natural functions as it is to expect a blind eye to see. 

First bring the stomach into its right position, by 
raising the diaphram. This is done by physiological 
muscular contraction at the naval, drawing the whole 
physiological system up. This movement brings the 
organs to their natural positions and permits the 
perfect ])erformance of all their functions. 



With the knowledge of the stomach's muscular 
control, comes also the control of the stomach's func- 
tions. 

Bad cooking and wrong thinking are the causes 
of nine-tenths of all stomach troubles. Uncharitable 
people pull up the roots of their digestions earlj in 
life. ^'Benevolence is the Lord of the stomach." 

Food cannot be too rich in character, variety, 
color, taste or odor; and one should never prepare 
food while in a condition of fear, anger, worry or 
uneasiness. The more religiously food is prepared 
the greater becomes its constructive force. All foods 
should be prepared in a devotional spirit, and not as 
an unpleasant duty. 

Cooking is essentially a duty of love, not a labor 
of despair. 

Too much care cannot be given to the selecting 
and preparing of foods. Fear, the greatest enemy of 
man, will cease to l^e when vegetables form his prin- 
cipal food. As the character of our thoughts de- 
pends largely upon the character of our foods, we 
must look to our diet to produce the best physical 
and mental results. Unseasoned and tasteless food 
is not necessary to vegetarianism ; on the contrary, 
true vegetarianism is the richest, the most varied, 
tasty and satisfactory of all systems of diet. A 
knowledge of the vegetable world affords unlimited 
combinations of food principles. True vegetarian- 
ism makes use of the herbs, spices, peppers, fruits, 
nuts, cereals and all vegetables that grow above the 
ground, eggs, milk, butter, creaip, cheese, olive oil. 



10 

olives and preserves. Diet is the only rational sys- 
tem of medicine; for tliroiigli the knowledge of 
the therapeutic values of the tastes, colors, odors 
and perfumes, v\'e are able to supply the body and 
mind with the medicinal qualities which they need. 
Through applied physiological action, perfect equi- 
librium and continuity of action is established be- 
tween the body, its organs and the mind, allowing 
nature to build and sustain in permanent health, man, 
woman and child. Above all this stands the impor- 
tant fact, that by the adoption of this system of Ther- 
apeutic Dietetics, the morbid appetites and desires 
for alcoholic drinks, tobacco, sweet-meats, morphine, 
opium and otlier abnormal appetites are forever de- 
stroyed. 

Therapeutic Dietetics so thoroughly supplies all 
the needs of the body tliat there is no craving for 
stimulants. The more varied the diet, the more 
varied and greater becomes the rang^ of thought; 
the more circumscribed the diet, the narrower be- 
comes the range of mental activity; therefore, pro- 
fessional and business people who -nust depend upon 
their mentality for a living, should receive a most 
liberal, varied and nutritious diet. An important 
fact to bear in mind is, that growing boys and girls 
should have a strong and varied diet, coupled with 
proper physiological exercises, in order that the will 
may become firm, the eyes bright, the chest full, the 
mind steadfast and the body healthy. Children so 
nourished ^vi\\ not crave injurious foods and stimu- 
lants. 



11 

The home should be conducted upon strict busi- 
ness principles. A good business man only employs 
the most intelligent, moral and progressive help. He 
knows, by years of experience, that poor help and un- 
der-paid help are ruinous to any business. Ignorance 
in the employee means ruin to the employer. A 
business run after the u.sual manner of the home 
would not last a week. It is folly to expect from 
ignorance, results which can only come from the 
highest intelligence; it is as absurd to ex^^ect blood 
from a stone as to expect scientific results from an 
ignorant person in your kitchen. 

Improi^er foods and badly cooked foods, first 
ruin the body and then the mind ; our thoughts are 
governed in a large degree by our foods. 

The system of preparing foods herein set forth, 
is so simple than an artist can prepare a banquet 
while attired in evening dress, and serve it in a 
drawing-room without soiling his person or the dainti- 
est of furniture. 

How different from meat cooking ! 

There is no smell more disgiisting than the smell 
of roasting flesh. There is no grease more defiling 
than animal fat. There is no labor more injurious 
to mind and body than continuous dish-washing. 
There is no sound more distres'sing to the ear than 
Death's groan. And there is no labor so degrading 
as the slaughtering of innocent animals. If each 
had to slaughter for himself, how few would be the 
slaughtered. 



12 

''Peace reigns in tlie heart of those who eat not 
of animal flesh." Abolish the kitchen, and dismiss 
the cook; substitute the laborator}^ for the kitchen, 
and the chemist for the cook. Make your kitchen the 
heart of the home. Place intelligence where igno- 
rance has reigned supreme for centuries ; make the 
preparation of foods a pleasure, a religious duty and 
an ennobling occupation. 

There is a lecture by the Swami Abhedananda, 
entitled ''Why a Hindu is a Vegetarian." (The Ve- 
danta Society, 102 East 58th Street, i^ew York). 
It is short; it covers the ground and it will repay 
reading. The price is ten cents per copy. 

^ow a few words upon the Beautiful. Thera- 
peutic Dietetics is in reality picture cooking; the 
contents of every dish and sauce-pan is a picture in 
the process of preparation, not a horrible mass of 
cooking flesh. The roasts and stews, after all, play 
a small part at the banquet table ; the genuine pleas- 
ure is in the flowers, the herbs, the garnishings, the 
color effects, and, above all, in the congenial com- 
panionship. The meats ])lay a small part at the 
table, for they depend upon the vegetable world to 
make them palatable, while the vegetable world is 
in no way dependent upon the carnal world for either 
its savor or its existence. Where does the herbivo- 
rous animal obtain its strength and fine physical con- 
dition ? Why, from the vegetable salts. Then is it 
not more reasonable to chew for ourselves than to 
leave it to an animal tx> chew and appropriate for us 
and give us our salts second-lumd 'i — that is, we most- 



13 

ly obtain our vegetable salts after they have passed 
through a course of animal assimilation. It is not 
in accord with the ethics of our times that one should 
be a slave to any person or thing, yet the meat eater 
is a slave to the animal kingdom for his very exist- 
ence. Meat eating makes slaves; slaves in bond- 
age to fear, disease and pain. 

A good api^etite is the finest condiment; not the 
unnatural, forced appetite resulting from an inflamed 
stomach, but the normal appetite that comes of good 
health and moderation. 

Over-eating and over-drinking is self-abuse, pro- 
ducing an irritated condition of the stomach and 
kidneys; so that instead of feeding ourselves under 
such false conditions, we should withhold all foods 
until the irritation has subsided. Water, fresh and 
soft, will be found the best stimulant for the kidneys. 
Rice water and barley water will be found an effica- 
cious remedy in most cases of stomach or intestinal 
disorders. Stomach troubles will not often arise 
where one eats but two meals a day; and after one has 
eaten for a month or two according to this system of 
dietetics (the whole system having appropriated unto 
itself its natural requirements), one will notice that 
the appetite falls off, and that two meals a day are 
more than ample, one meal often proving to be suffi- 
cient. As there may arise some criticism of the 
richness of our food preparations, it must be borne 
in mind tliat this work is written for a therapeutic 
purpose, viz., to help those who are under the bond- 
age of meat eating and sickness. These receipts 



14 

are presented to meet their requirements. T\\e ul- 
timate goal for us all is simplicity of diet, which we 
will deal with in a future edition. This little work 
is called by the faithful, the First Step in the Path 
of Right Eating. Man was given dominion over the 
birds of the air, the fish of the sea, and the beasts of 
the field. The animal was not given dominion over 
man. Since Bible days, conditions have somewhat 
changed; the pig has obtained dominion over many. 

Condiments are one of the great bugaboos of the 
American people. Wliy should condiments be health- 
ful to over 400,000,000 of the v/orld's inhabitants, 
and injurious to a possible 72,000,000 ? The best 
teacher is experience ; let each one experience for him- 
self the difference between food stimulants, which 
are the only natural stimulants, and alcohol, strych- 
nine, nitro-glycerine, atrophine and other so-called 
neurotic stimulants too numerous to mention, all of 
which are chemical monstrosities. 

Many will say that it is impossible for them to 
eat the savory herbs, as they cannot digest them. In 
answer to these we will say, that it is not the herbs 
that they cannot digest, but the goose or turkey fat, 
which has absorbed their odors. Animal fats are 
made into pomades ; these ]X)mades are used in the 
manufacturing and extracting of floral perfumes; 
they are all right in the laboratory, but they are very 
bad things in the stomach. Quit eating the goose and 
the turkey and you will soon find that you can eat 
everv kind of savorv herb. 



15 

In conclusion, let me say to those who are suf- 
ferers from stomach trouble and to those who are not, 
give this system of Therapeutic Dietetics a fair and 
reasonable trial, remembering that reason should 
measure all and wisdom guide; do not, because the 
food is palatable, indulge in over-eating. Sufferers 
from stomach troubles should not eat, at first, much 
pepper, but gradually increase the amount until the 
system has temporarily lost the desire for it; then 
stop eating it till nature demands it again. Those 
who have the patience to give this system of Dietetics 
a trial will find it entirely satisfactory. The system 
is not an experiment, but is the result of years of per- 
sonal experience and practice. 

UTENSILS. 

''One should not place new wine in old bottles," 
neither should one furnish a Dietetical Laboratory 
with old, greasy culinary utensils. 

2 Agate Spider. 

2 Agate Sauce Pans (small). 

2 Agate Sauce Pans (large). 

6 Agate Baking Pans (assorted). 
6 Agate Bowls (assorted). 

1 Agate Kettle (large). 

3 Agate Pitchers (assorted). 
12 Agate Dishes (assorted). 

3 Agate Cooking Spoons (assorted). 

2 Spatulas. 

1 Agate Bean Pot. 

1 Meat Grinder (medium size). 

SUPPLIES. 

A few suggestions for the stocking of the Labora- 
tory : 



16 



1 Bottle of Cross 


& Blackwell'i 


5 Mint. 


1 Bottle of " 




Savory. 


1 Bottle of " 


•'( 


Sage. 


1 Bottle of " 


" 


Thyme, 


1 Bottle of " 


ii 


Marjoram 


1 Bottle of " 


(( 


Parsley. 



Use fresh herbs where it is jwssible, and should 
your grocer not carry the above brand of goods, use 
the compressed herbs, but not the ground. 

5 lbs. of Onions. 
Vz lb. of Garlic. 

1 Bottle of Cross & Blaekwell's Curry Powder. 

1 Package Bermuda Arrow Root. 

1 Package Corn Starch (Kingsford). 

1 lb. Dried Mushrooms (Japanese). 
1/2 lb. W. Black Pepper. 
Yz lb. Paprika (Maluwitz). 

5 lbs. Mexican Chili. 

1 lb. Italian Pepperoni. 
1/2 lb. Stilton Cheese. 
14 lb. Roman Cheese. 

1 lb. New York Cheese. 

2 lbs. Unsalted Butter. 

1 Quart Blue Label Tomato Ketchup. 

1 Gallon Olive Oil. (Francessconi's is a good oil for 

salads or cooking). 
1 Bottle of Cross & Blaekwell's Chow Chow. 
1 Bottle Frencli Capers. 
5 lbs. Macaroni, 

3 lbs. Spaghetti. 
3 lbs. Vermicelli. 

1 Box Guava Jelly (Wilson), 

1 Bottle Major Grey's Chutney. 

2 Quarts California Green Olives. 
2 Quarts California Black Olives. 

1 Quart Dried Olives (Italian or Chinese), 
1 Box Osborn Biscuits (Huntley and Palmer). 
1 Box Oaten Biscuits " 



17 

1 Sack Unsifted Whole Wheat Flour. 
5 lbs, Chinese Rice. 

5 lbs. California Primes. 
5 lbs. Arizonian Apricots. 

2 lbs. California Figs. 

1 Keg Japanese Sauce. 

2 lbs. of Walnuts, Almonds, Brazil and Pecan Nuts. 

RELISHES. 

No. I. 

Take and chop line, afterwards mix well together 
3 pickled walnuts, 6 black olives, 1 heart of celery, 1 
tablespoon of French capers, ^ of a pound of New 
York cream cheese and 3 sprigs of fresh parsley ; then 
dress with 1 tablespoon of olive oil, juice of 1 lemon, 
salt and paprika. Serve on cold buttered toast. 

No. 2. 

Take and mix well together 2 tablespoons of 
chopped chow chow, 1 tablespoon of chopped French 
capers, 1 finely chopped, hard-boiled egg, 6 black 
olives (green will do), 1 green pepper; dress w^ith 1 
tablespoon of tomato ketchup, 1 tablespoon olive oil, 
juice of half a lemon, salt and paprika. Serve on 
buttered toast. No. 3. 

Chop together the following: 2 tomatoes, 2 gTcen 
peppers, 2 onions, 1 tablespoon French capers, 3 
sprigs of fresh parsley and 3 sprigs of mint ; dress 
Vv4th salt, lemon juice, paprika, olive oil and freshly 
grated horseradish. Serve on lettuce leaves between 
fresh bread and butter. 

No. 4. 

Take and chop fine the following: 12 black olives, 
1 green pepper, 1 cucumber, 1 medium onion, ^ cup 



18 

of freshly fried almonds and one hard boiled egg. 
Dress this with three dessertspoons of olive oil, juice 
of 1 lemon, 10 drops of Tobasco sauce, 1 dessertspoon 
of Japanese sauce and one tablespoon Taragon vine- 
gar. Serve on fresh lettuce leaves between cold but- 
tered toast. jj-^ 

Take 4 pint of freshly grated horseradish, place 
in a basin and then add 4 tablespoons of olive oil, 10 
drops of Tobasco sauce, 1 tablespoon of dry mustard, 
2 tablespoons of Taragon vinegar, 1 teaspoon of cel- 
ery salt, 2 finely chopped hard-boiled eggs, ^ pint of 
good cream; mix and beat thoroughly together ond 
serve on sliced tomatoes upon bread and butter. 

No. 6. 

Take 4 hard-boiled eggs, 1 bunch of picked water- 
cress, 1 bouquet each of mint and parsley, 1 medium 
onion, 2 ozs. of finely chopped cheese; mince all to- 
gether, and dress with 3 tablespoons of olive oil, 6 
drops of Tobasco sauce, 1 teaspoon of celery salt, 1 
tablespoon of Taragon vinegar. Serve on baked but- 
tered crackers. 

SOUP. 

No. I. 
Chop coarse and place in 3 quarts of water the 
following vegetables : 4 tomatoes, 6 carrots, 1 small 
head of cabbage, 4 green peppers, 2 heads of celery, 1 
small bunch of ])arsley, 4 medium onions, f cup of 
rice and a pinch of thyme, marjoram, sage, 1 tea- 
spoon of salt ; let cook slowly for two hours, then add 
4 tablespoons of Japanese sauce, 1 heaping tablespoon 
of bntter and -| pint of cream. 



19 

No. 2, OR ST. JULIEN. 

To make a St. Julien soup, take the above recipe 
and compound it the same way, leaving out the rice 
and cream. After the soup has cooked for two hours 
strain off the liquid and add 2 tablespoons of Japan- 
ese sauce, 1 tablespoon of butter, and sprinkle liber- 
ally with Parmesan cheese. Serve witli salted crack- 

®l'S- SOUP No. 3, BOUILLON. 

To make a Bouillon soup, take and strain off the 
liquid the same as for St. Julien, then compound the 
following: To ^ pint of cream add and stir till 
smooth, 1 dessertspoon of corn starch and 4 table- 
spoons of Japanese sauce. Mix all together and 
bring to a boil, then add 1 tablespoon of butter. Serve 

with dry toast. 

No. 4. PUREE. 

To make a Puree of green peas, take 1 quart of 

shelled peas and place in 2^ quarts of water with a 

little salt and 4 large sprigs of fresh mint; let cook 

for 45 minutes, then drain off the liquid into another 

sauce pan; then pass the i>eas through a wire sieve, 

taking care not to let the skins into the soup; then 

add I pint of cream in which has been well stirred 1 

level teaspoon of arrow root ; bring to a boil and add 

1 tablespoon of butter. Seiwed with chopped dried 

toast. 

No. 5, CONSOMME. 

To make a consomme, leave the rice out of the 
soup and cook down the stock from two quarts to one 
qiTart, strain out the stock and add 1 tablespoon of 
butter and 3 of Japanese sauce, with a liberal sprink- 



20 

ling of Cassacobalo cheese. Sene with chopped 
pieces of dried toast. 

No. 6, WHITE CONSOMME. 

Chop rather fine and place in 3 quarts of water 
1 egg plant, 6 oyster plants, 2 onions, 2 medium-sized 
cucumbers and 2 green peppers ; cook this for two 
hours, strain off and then add J pint of cream into 
which has been rubbed smooth 1 dessertspoon of corn 
starch ; add this to the liquid, bring it to a boil, then 
add 1 tablespoon of butter and 1 tablespoon of fine- 
chopped parsley. Serve with crackers. 
No. 7, CHILLI. 

Cut the stalk end off of ^ pound of Mexican Chil- 
lies, cook the pods in salt and water for 45 minutes, 
keeping them well covered with water while cooking, 
then pour off the liquid and throw the chillies into 
cold water for ten minutes, tlien take a knife and cut 
them lengthwise, washing out the seeds which may 
be attached, scrape out the pulp from the skins with 
a blunt knife, put the pulp into a sauce pan contain- 
ing 2 quarts of water, then take 2 heads of celery, 1 
bunch of parsley and chop fine, 2 cloves of minced 
garlic, 2 medium-sized onions, 4 oyster plants, and 4 
carrots ; cook altogether for 14 hours slowly, then add 
I pint of cream, a little salt, 4 tablespoons of Japan- 
ese sauce; sprinkle liberally with Parmesan cheese. 
Serve with small slices of dried toast. 

No. 8, MUSHROOM. 

Take 2 cloves of garlic, mince fine, 1 lb. of fresh 
mushrooms (or ^ lb. of dried), 1 head of celery, 4 



21 

carrots, 2 green peppers and a pincli each of thyme 
and marjoram, 1 teaspoon of salt, 2 tablespoons of to- 
mato ketchup, boil in 2 quarts of water for 2 hours, 
then add 1 tablespoon of butter. Serve with dry toast. 
a pint of cream may be added if desired). 

No. 9, BARLEY. 

Put 1^ cups of pearl barley into 3 quarts of wa- 
ter, cut fine 3 large onions, 4 carrots, 4 o^^ster plants, 
3 turnips, 2 green peppers and 1 cucumber; cook 
slowly for two hours, then add ^ pint of cream, 1 
tablespoon of butter, 1 tablespoon of grated cheese, 
1 tablespoon of finely-minced parsley and a little 
black pepper, and salt, bring to a boil. Serve with 
toast. 

No. 10, CHESTNUT. 

Boil 1 pound of Italian chestnuts and then rub 
the meat through a wire sieve. Then take 1 level 
tablespoon of cornstarch, 1 tablespoon of butter, mix 
smooth before placing in the sauce-pan, then stir in 
slowly 1^ quarts of milk or cream, 1 tablespoon of 
fine-minced parsley and a pinch each of thyme and 
marjoram, 3 tablespoons of Japanese sauce ; stir well 
together and bring to a boil ; then let stand and sim- 
mer for 45 minutes. Serve w^ith crackers. Pepper 
and salt to taste. 

EOASTS. 
No. I. 
Take a large loaf of bread and cut it lengthwise, 
butter it well, and sprinkle liberally with a fine- 
minced onion and parsley, then slice fine ^ lb. of ^ew 



22 

York cream cheese and sprinkle this on the tops, add 
pepper and salt to taste, and place in a medinmly hot 
oven to hake for twenty minntes. Serve and eat 
through the meal. j,^^ ^ 

Take a large loaf of hread and cut the top off 
lengthwise, remove the inside and fill with the follow- 
ing: Cho]^ fine 1 medinm.-sized onion, 1 medium- 
sized egg plant, 3 tomatoes, 3 green peppers, 2 heads 
of celery, 2 cloves of minced garlic, and ^ lb. of ^ew 
York cream cheese; mix Vxdth 1 pint of cracker dust 
(or bread crumbs), salt and ]^>epper to taste; moisten 
with 2 pints of milk, mix well together, then fill the 
loaf ; place 2 tablespoons of butter on the top an.d re- 
place the top of the loaf, put the loaf in a baking pan 
and place the residue of the stuffing around the loaf, 
Avith a little water, and butter ; place in a rather hot 
oven and bake for 1 hour. 

No. 3. 

Take a medium-sized hard-shell squash, remove 
the pips and the lining and fill in with the following : 

Take 1-J pints of bread crumbs and beat into them 
4- eggs and ^ pint of cream and -J lb. of butter ; chop 
fine 2 heads of celerv, 2 onions, 2 green peppers, 2 
carrots, 2 turnips, ^ lb. of mushrooms, and 1 cup of 
water; m.ix these well together and fill both halves of 
the squash, place in a large baking-pan in which has 
been placed a little water and a tablespoon of butter, 
to baste the squash while cooking. 

No. 4. 

Take and peel 1 lb. of mushrooms, slice 2 large 
on.ions, 3 large green peppers, 2 heads of celery and 



23 

4 large tomatoes ; place tliese layer upon layer in an 
agate baking-pan, adding a little chopped parsley, 
paprika and salt, place a little cream and bntter be- 
tween the layers ; fill tlie pan nearly fnll and then 
cover Avith 1 cup of grated cheese and 1 cup of water ; 
place in the oven and bake for 1-| hours. 
No. 5, BAKED BEANS. 
Soak for 12 hours 1 lb. of red beans, chop ^ lb. of 
mushrooms, 2 onions, 2 lieads of celery, 1 very small 
head of cabbage, 1 bunch of parsley, 6 seeded dried 
prunes and a pinch each of thyme and marjoram, 1 
teaspoon of paprika, 3 tablespoons of Japanese sauce, 
^ lb. of bn-tter, ^ pint tomato ketchup, 1-3 of a 
pint of cream and 1 tablespoon of molasses ; mix well 
together and place in the bean pot, pouring in suffi- 
cient water to cover the beans, and let bake for six 

hours. 

No. 6. 

Soak over nioht 1 lb. of vdiite navy beans. Take 
and cliop fine ^ lb. of California black olives, 2 heads 
of celery, 2 onions, 4 t'^-matoes, 3 green peppers, 1 oz. 
of seeded raisins, 1 bunch of parsley and 4 carrots ; 
mix Avell together and ])lace in the bean pot, with a 
I lb. of butter, ^ pint of cream, and 3 tablespoons of 
Japanese sauce; fill the pot with sufficient water to 
cover the beans and bake slowly for six hours. 

No. 7. 

Soak over night 1 lb. of red beans, chop 1 lb. of 
mushrooms, 1 lb. tomatoes, 1 lb. onions, ^ lb. of cel- 
ery, 1 bunch of ])arsley, mix well together with ^ lb. 
of bntter, then place in a bean pot in the following 



24 

manner ; place a layer of beans and then a thin layer 
of freshly-grated cocoamit, then another layer of the 
beans, etc., until the pot is nearly full, then pour over 
it sufficient to cover, water, in which has been mixed 
3 tablespoons of Japanese sauce, and place in the oven 
and bake for six hours. 

No. 8. 

Take ^ lb. of mushrooms and place in the skillet 
with 2 tablespoons of butter; chop in medium-sized 
pieces, 3 tomatoes, 3 green peppers, a bunch of fine- 
minced parsley and 3 onions ; fry till well done, then 
empty the contents of a can of Fenton's kidney 
beans and mix well together; add 1 teaspoon of salt, 
^ teaspoon of paprika, -J pint of cream and a pinch of 
marjoram and thyme; let them stew for fifteen min- 
utes, and sen^e. 

]^OTE — This makes an excellent luncheon dish, 
and goes well w4th baked tomato salad, new potatoes 
and green peas. 

No. 9, SEPTEMBER BEANS. 

Shell 1 quart of ripe beans, slice 3 tomatoes, 2 
cucumbers, 3 onions, 2 fine-minced cloves of garlic, 3 
green peppers and a pinch each of black pepper and 
salt, 1 tablespoon of butter, 1 small bunch of parsley ; 
to this add 2 quarts of water and ^ pint of cream ; 
bring to a boil ; then let stand and simmer for two 
hours. Serve. 

No. 10, MUSHROOMS (My Favorite). 

Take and peel J lb. of fresh mushrooms, place 
these in a skillet in which lias l>een ]-)ut 2 tablespoons 



25 

of butter, add to this 3 sliced tomatoes, 3 onions, 2 
fine-minced cloves of garlic, 1 medium bunch of 
minced parslev, a pinch of black pepper, salt, thyme, 
marjoram, | pint of cream and 1 pint of water ; let 
stew for Ij hours and serve with rice. 
REMARKS ON ROASTS. 
The roasts should always be served with a menu 
consisting of something after the following: Soup, 
lX)tatoes or rice, fresh beans, baked tomatoes, green 
peas or corn, artichokes, sekale or asparagus, a good 
salad, fried nu.ts, fruit, jelly and olives. 

SAVORY OMELETS. 

No. I, JAPANESE OMELET. 

Cho]) fine 1 medium-sized cucumber, 2 green pep- 
pers, 1 head of celery, 2 tomatoes, 2 onions, 1 bunch 
of parsley, 1 pinch each of thyme and marjoram ; 
place this in a spider with 1 tablespoon of butter, 2 
cups of water and cook for twenty minutes. Then 
break into a bo^vl G eggs, add to them ^ pint of cream 
and 3 tablespoons of Japanese sauce; stir well to- 
gether and cook for twenty minutes longer. Serve 
with rice. 

This makes an excellent breakfast dish. 

OMELET No. 2. 

Slice and fry well 2 tomatoes, 2 onions, 3 green 
l>eppers in 2 tablespoons of butter. Break and beat 
in -J pint of cream, 6 eggs with ^ teaspoon of paprika, 
^ teaspoon of salt and a pinch each of thyme and mar- 
joram ; mix well together and cook for fifteen min- 
utes. Serve with rice or baked potatoes. 



26 
No. 3. 

Take and mince fine 2 onions, 1 bunch of parsley 
and 2 tomatoes ; fry tliese in butter till well browned, 
then add 1 cup of chilli pulp, ^ teaspoon of salt, 2 
tablespoons of Japanese sauce, -J pint of cream; 
scramble into this 6 eggs ; cook for a further ten min- 
utes. Serve with rice or pearl barley. 

No. 4. 

Crack and mince fine 1 clove of garlic, 1 bunch of 
parsley, 2 sliced tomatoes, 2 green peppers or ^ cup 
of red chilli pulp, and fry in butter for fifteen min- 
utes ; then drop into the skillet 6 eggs, taking care not 
to break the yolks ; cook this for two minutes ; then 
add 1 pinch each of salt, thyme, marjoram and then 
cover the contents with thin layers of 'New York 
cheese; place the lid on the skillet and further cook 
till the cheese has melted. Ser^^e on dry toast or with 

rice. 

No. 5, SCRAMBLED EGGS. 

Take 1 tables]X)on of Japanese sauce, and 1 pinch 
each of thyme and marjoram, mint and cayenne pep- 
per ; place in a skillet with 1 tablespoon of butter, 1 
finely-minced clove of garlic and ^ pint of cream ; 
mix well together, then break in and scramble 4 eggs ; 
cook for ten minutes. Serve with rice or baked po- 
tatoes. Nq_ g 

Take and mince 3 onions, 1 small bunch of pars- 
ley, 2 sweet apples and a pinch each of thyme, marjo- 
ram, sage and cayenne; to this add 2 tablespoons of 
Japanese sauce, ^ pint of cream, 1 pint of bouillon 
stock, J pint of red chilli pulp; mix this Avell together 



27 

and bring to a boil, then break into it 6 eggs and stir 
well ; cook for a further fifteen minutes. Serve with 
rice or pearl barley. 

No. 7, CHESTNUT Or/[ELET. 

Take and boil 1 lb. of chestnuts, then remove their 
skins ; press the meats through a potato masher, place 
this in the center of an entree dish, then around it 
place mashed ]:)otato in Avhich has been rubbed the fol- 
lowing: 2 tablespoons of minced parslev, 1 level tea- 
spoon each of salt, paprika, 1 tablespoon of butter, 2 
tablespoons of Mango Chutney, and 6 fine-minced, 
hard-boiled eggs. Serve with black olives and rice. 
CHEESE DISHES. 

No. I. 
Take 1 cup of chilli pulp and place in a skillet 
with 1 tablespoon of butter, ^ teaspoon of celery 
seeds, 3 tablespoons of tomato ketchup, 1 tablespoon 
of Japanese sauce and a pinch each of thyme, marjo- 
ram, 1 fiiie-minced clove of garlic and a bunch of 
parsley chopped fine ; fry all together for fifteen min- 
utes, then melt into the skillet -J lb. of I:^ew York 
cream cheese, stir well and cook for a further five 
minutes. Serve on toast. Salt to taste. 

No. 2. 
Take 2 onions, 2 tomatoes, 2 green peppers, 1 
fine-minced clove of garlic, a pinch each of thyme, 
marjoram and mint, with a bunch of fine-chopped 
parsley; fry till brown, then add J pint of cream, J 
lb. of sliced 'New York cream cheese, 1 tablespoon of 



28 

Bengal Chutney, salt to taste; mix well and cook for 
a further five minutes. Serve on salted crackers. 

No. 3. 
Take 1 cup of chilli pulp and a cup each of 
chopped onion, green peppers and cucumbers ; place 
in a skillet with 1 tablespoon of butter and fry till 
brown ; then add J pint of cream and 4 eggs ; beat all 
together, then add ^ lb. of fine-sliced I^ew York cream 
cheese and 1 teasiX)on of salt; cook for a further ten 
minutes, then spread on dry toast and sprinkle with 
tomato ketchup and a squeeze of lemon juice. Serve 

with black olives. 

No. 4. 

Crack and mince fine 1 clove of garlic, 1 table- 
spoon of French capers, ^ dozen of stoned black 
olives, 1 small onion ; add to this a pinch each of mar- 
joram, sage, tliyme and mint, 1 tablespoon of Japan- 
ese sauce, 1 dessertspoon of celery salt, 1 cup of chilli 
pulp, 1 dessertspoon of salt, 1 lb. of unsalted butter 
and 1 lb. of Xew York cream cheese ; place the mixt- 
ure in a mortar and thoroughly pound together until 
it is smooth and has the consistency of soft butter; 
let it stand for two hours in a cool place, then spread 
it on thin bread and butter. By placing it in air- 
tight jars it will keep for a long time. 

No. 5. 

Chop fine 1 onion, 1 green pepper, 1 head of cel- 
ery, 1 small cucumber, 1 tablespoon of French capers, 
2 tablespoons of English pickled walnuts, 2 tomatoes, 
1 clove of minced garlic, 1 apple, 1 tablespoon of 
Bengal Chutney; rub this until smooth, then add to 



29 

the mixture ^ lb. of coarse-grated cheese and dress 
with salt, paprika, olive oil, Taragon vinegar and 
lemon juice. Serve on lettuce leaves or crackers. 

No. 6. 
Chop rather fine 2 cold boiled potatoes, 2 hard- 
boiled eggs, 1 onion, 2 tomatoes, 1 tablespoon of 
French capers, 1 pint of stringed beans, 1 lb. of cold 
asparagus, ^ lb. of grated Xew York cream cheese, 2 
green peppers, 2 heads of celerv, 2 heads of lettuce, 2 
heads of endive ; place this in a bowl and dress with 
1 tablespoon of Taragon vinegar, juice of 1 lemon, 
salt, paprika and olive oil. 

No. 7, CHILLI CHEESE. 

Take 1 pint of chilli pulp, 1 tablespoon of Japan- 
ese sauce, 2 fine-minced cloves of garlic, 1 tablespoon 
of minced parsley and a pinch each of thyme, mar- 
joram and sage and ^ teaspoon of celery seeds; fry 
this in 2 tablespoons of butter for ten minutes, then 
add ^ lb. of Xew York cream cheese; stir well till' 
the cheese is melted. Serve on hot dry toast. 

STEWED EGG-PLANT. 
No. I. 
Take a medium-sized Ggg plant, pare off the skin 
and cut in slices about f of an inch in thickness, then 
place a skillet on a hot fire with 2 tablespoons of but- 
ter ; into this drop 2 fine-minced cloves of garlic, and 
fry until brown; then put in the egg-plant and fry 
on both sides till it is bro\\m and tender, and place 
this in a dish on one side. Take a stew-pan, put in 
the same 2 tablespoons of butter, ^ teaspoon of pap- 



rika, ^ teaspoon of thyme and marjoram, 1 bunch of 
fine-minced parsley, ^ teaspoon of black pepper, 2 
tablespoons of Japanese sauce, 1^ pints of sonp stock 
and I pint of cream ; mix well together, and boil for 
^ve minutes ; then place in the dressing the fried 
sliced egg-plant, and cook for a further fifteen min- 
utes; then drop carefully into the skillet, so as not 
to break the yolks, 6 eggs, and cook for a further five 
mxinutes. The dish is then ready and should be 
served with rice, baked tomatoes, green peas, new po- 
tatoes, and salad. 

CURRIED EGG-PLANT. 
No. 2. 

Crack and mince fine 2 cloves of garlic and fry in 
3 tablespoons of butter until quite brown, then add 2 
dessertspoons of curry powder, a pinch each of marjo- 
ram, thyme and celery seeds, 1 fine-chopped bunch of 
parsley ; mix well together and fry for ten minutes ; 
pour into this 1^ ]3ints of soup stock, ^ pint of cream, 
2 tablespoons of Japanese sauce and bring it all to a 
boil ; then put in the slices of egg-plant that have been 
fried in butter until brown, in another skillet, and 
cook slowly for forty minutes. Serve with rice, 
olives, fried almonds, salad, baked squash, green 
beans and Major Grey's Chutney. 

Fry the egg plant in the same way as in recipe 
No. 1. 

ANOTHER WAY OF CURRYING EGG-PLANT. 
No. 3. 

Take a nice large egg-plant, pare and slice in 
slices f of an inch thick. Fry brown in butter in a 



31 

large spider (it takes considerable butter; keep add- 
ing as you need it), and put on a plate and set to one 
side. Place another lump of butter in the spider, 
and fry a clove of garlic which has been minced very 
fine; fry brown, then into the same spider put 1 table- 
spoon full of curry powder and slightly scorch; let 
the spider cool off, then ])ut in a pinch of salt, thyme, 
marjoram., 1 small bunch of minced parsley, 2 table- 
spoons of Japanese sauce, and ^ pint of cream, and | 
cup of w^ater; mix all together and bring to a boil. 
Then lay your egg-plant in gently, being careful not 
to break the slices, cover the spider over and cook -| 
hour. Sen^e with rice, Stilton cheese, red-currant 
jelly and black olives. 

BAKED EGG-PLANT. 

No. 4. 

Place in a baking pan 2 cups of water; | lb. of 
butter, 1 fine-minced clove of garlic (or two medium 
onions), 1 bunch of parsley, 2 heads of celery, 2 green 
peppers, 1 sliced apple, 4 sliced tomatoes, and ^ lb. 
of mushrooms; chop rather fine, then slice a large 
egg-plant in f of an inch slices, and lay in the bottom 
of the pan ; cover with the dressing, pour over this 
■J pint of cream in which lias been mixed 2 tablespoons 
of Japanese sauce and -J teaspoon of paprika ; place 
in the oven and bake for one hour. Serve with a 
bouillon soup, plain salad, asparagus, green peas and 
potatoes. KJJSR KUSH. 

No. I. 

Take and wash well 1 lb. of pearl barley and place 
it with 3 quarts of water in a stew pan ; then chop 



32 

rather fine 1 head of cabbage, 2 heads of celery, 3 
onions, 2 green peppers, 3 tomatoes, 4 carrots, 3 tur- 
nips, 1 bunch of parsley, 2 cucumbers, 1 cup of 
ground English Avalnuts, ^ lb. of butter, 1 teaspoon 
of paprika and 1 of salt; mix ^vell together, cover 
the vessel, place in the oven and bake for 5 hours. 
Serve with grated cheese, black olives and salad, with 

mint tea. 

No. 2. 

Take and wasli well 1 lb. of pearl barley and pkace 
in stew pan with 2 quarts of water; add 2 lbs. of 
peeled Jerusalem artichokes, 1 cup of chilli pul]>, 1 
medium sized cabbage chopped fine, 1 small egg-plant 
cut up into 1-inch cubes, 2 heads of celery minced and 
a pinch each of marjoram and thyme, 3 minced 
onions, 3 ounces of stoned dates, 2 ounces dried figs, 
1 cup of freshly-grated cocoanut, 1 dessertspoon of 
Bengal Chutney; mix well and place in a bean pot, 
cook in oven for five hours. 

MACARONI. 
No. I. 
Place in 3 quarts of water the following ingredi- 
ents: 1 pinch of Spanish saffron, 1 level teaspoon of 
mint, thyme, marjoram, paprika, 1 fine-minced clove 
of garlic, 1 bunch of minced parsley, ^ lb. of dried 
mushrooms, 1 tablespoon of butter and 1 dessert- 
spoon of salt. Bring all to a rapid boil, and add ^ 
lb. of Italian macaroni or spaghetti ; cook for 1 hour, 
then drain off, and dress with the following dressing: 
^ pint of cream, 1 tablespoon of butter, -J pint of 
grated Casacaballa cheese, 4 tablespoons of tomato 



33 

ketchup; mix well and bring to a boil and serve. 
This may also be placed, after dressing, in the oven 
for twenty minutes. It is excellent either Avay. 

Another way to serve this receipt is to prepare the 
macaroni as per recipe, then place it in the oven for 
thirty minutes ; take it out and dress as follows : 
Take 1 dessertspoon of com starch and dissolve it 
in 1 cup of water and 1 cup of cream, rub smooth and 
bring to a boil, then add 2 fine-minced, hard-boiled 
eggs, 1 cup of chilli pulp and 1 tablespoon of minced 
French capers and parsley; mix all together, bring 
to a boil, and pour over the macaroni. 

No. 2. 

Break ^ lb. of macaroni or spaghetti into three- 
inch pieces; put into a stew-pan of boilino- water 
(about 3 quarts of water), in which has been placed 
2 cloves of fine-minced garlic and a ^ teaspoon each 
of thyme, marjoram, paprika and 2 tablespoons of 
Japanese sauce; boil all together for thirty minutes, 
then drain, and place in a well-buttered dish layers of 
grated cheese and fried almonds (or freshly-grated 
cocoanut) ; sprinkle over each layer of macaroni with 
a teaspoon of butter and 1 dessertspoon of tomato 
ketchup to each layer. Wlien the dish is nearly full, 
pour over it ^ pint of cream, and bake for thirty min- 
utes. Serve with baked tomatoes, squash, salad and 

olives. 

No. 3. 

Put 3 quarts of cold water into a sauce-pan with 1 

dessertspoon of salt, 1 pinch of Spanish saffron and 

1 fine-minced clove of garlic and bring to a boil ; then 



34 

put into it i lb. of macaroni or spaghetti, and let it 
cook for thirty minutes ; drain off, then add ^ lb. of 
grated cheese, 3 tablespoons of butter, ^ teaspoon of 
paprika, | pint of ground walnuts, i pint of chilli 
pulp, 1 tablespoon of minced parsley and a pinch each 
of thyme and marjoram ; smother over a slow fire for 
fifteen minutes. 

KoTE — A pinch of Spanisli saffron should always 
be cooked with macaroni. Get the imported saffron ; 
the domestic is useless for cooking purposes. 
CURRIED EGGS No. i. 

Put 1 taWespoon of butter into a spider. Crack 
and mince fine 1 clove of garlic and fry until brown. 
Chop 4 green peppers, 1 bunch of parsley and 1 cu- 
cumber; mix all together and fry for twenty minutes. 
Then take another spider, place in it 1 tablespoon of 
butter and, when melted, rub into it 1 tablespoon of 
curry powder, and scorch slightly. (This is one of 
the secrets of making curry ; scorch the powder, but 
do not burn it). Add to this ^ pint of cream, ^ cup 
of water and ^ teaspoon of salt, then empty the con- 
tents of spider No. 1 into spider !N'o. 2. Bring this 
to a boil and drop into it 6 eggs, being careful not to 
break the yolks. Place lid upon the spider and cook 
for J hour. Serve with rice, olives, guava jelly and 
Major Grey^s Chutney. 

CURRIED EGGS No. 2. 

Crack and mince fine 2 cloves of garlic, and fry 
in 2 tablespoons of butter till brown, then add 1 table- 
spoon of curry powder, a pinch each of marjoram and 
thyme, 1 bunch of fine-minced parsley; mix and fry 



35 

well for tliree minutes. Add 1 pint of clear soup 
stock, 2 tablespoons of Japanese sauce, -J pint of 
cream, | of a freshly grated cocoanut, and let simmer 
for 1 hour, then drop in 6 or 8 eggs, taking care not to 
break the yolks ; cook this slowly for twenty minutes, 
and serve with rice. Major Grey's Chutney, guava 
jelly, baked tomatoes, string beans, salad and fried 
almonds. 

CURRIED MUSHROOMS No. 3. 
Peel and fry 1 lb. of mushrooms in 3 tablespoons 
of butter in which has been placed 2 fine-minced 
cloves of garlic and a pinch each of mint, sage, thyme, 
marjoram and 1 tablespoon of curry powder; fry all 
together until the mushrooms are done, then mix 1 
tablespoon of corn starch in |- pint of cream and pour 
this over the mushrooms ; then drop in 6 eggs, taking 
care not to break the yolks ; cook together for fifteen 
minutes slowly and serve with rice, salad, squash, 
beans and artichokes. 

SALADS. 
No. I. 

Take a Canton-ware salad bowl and crack and 
mince very fine 1 clove of Italian garlic, then take a 
wooden potato-masher and rub well the bowl with the 
minced garlic; then add the leaves of 2 lettuces that 
have been well washed and drained in the following 
manner: Make a large bag out of cheese cloth and 
place the lettuce leaves in it. After the}^ have been 
washed, then take them out of doors and shake the 
water from the same by circling the bag over and 
over. This process removes the vrater ; at the same 



36 

time it adds to the crispness of the lettuce. Then 
dress with salt, paprika, olive oil and lemon juice, and 
rub the salad around the bowl a few times with a 
salad spoon and fork. 

Lemon or lime juice should always be used in the 
place of vinegar. Canton-ware is preferable for 
salad bowls on account of its rough or raised surface, 
so the garlic can be well ground to its sides. 

No. 2. 

Take and separate the leaves of 1 lettuce and 1 en- 
dive, wash well and drain through a cheese-cloth bag, 
place in a Canton-ware salad bowl in which has been 
rubbed 1 clove of fine-minced garlic ; then put the 
following into the bowl : 1 cup of cold boiled string 
beans, 3 sliced tomatoes, 2 minced green peppers and 
1 cucumber with 3 medium-sized sliced potatoes, and 
■J cup of chilli pulp ; stir well together and dress with 
salt, paprika, olive oil and lemon juice, and garnish 
with 3 sliced, hard-boiled eggs. 

I^OTE — Serve your salads through the meal; 
never make a separate course of them. 

No. 3, SLAW. 
Take and slice very fine 1 small head of Summer 
cabbage and the leaves of 1 good-sized lettuce, 3 toma- 
toes, 2 green peppers, 2 cups of cold boiled navy 
beans, 1 tablespoon of minced parsley, 1 tablespoon of 
dried mustard, 4 tablespoons of minced black olives 
and 1 tablespoon of French capers ; mix well together 
and dress with salt, cayenne pepper, olive oil, lemon 
juice and a few drops of Taragon vinegar. 



37 
No. 4. 

Take and wash well 2 heads of lettuce and drain 
through a cheese-cloth bag; then take and mince fine 
1 clove of garlic, and rub well the salad bowl with 
the same; then take and slice 3 tomatoes, 4 cold boiled 
potatoes, 1 head of celery, 1 good-sized apple and a 
very small head of finely-cut cabbage; mix well to- 
gether and dress with salt, cayenne pepper, olive oil 
and lemon juice; add to this a few drops of Taragon 
vinegar. 

No. 5. 

Take and slice 4 tomatoes, 4 cold boiled potatoes, 
1 small onion, 1 small cucumber, 2 hard-boiled eggs 
and 1 green pepper; place in a bowl that has been 
well rubbed with garlic and dress with cayenne, salt 
and mayonnaise dressing. 

No. 6. 
Take and wash 2 heads of lettuce, drain through 
the cheese-cloth bag, place in a bowl which has been 
well rubbed with garlic, then cut into slices 12 cold 
boiled artichokes ; sprinkle this over with fresh-grated 
horseradish, 1 tablespoon of minced parsley, 1 of 
French capers, 1 of Bengal Chutney, and dress this 
with salt, paprika, olive oil and lemon juice. 

No. 7. 
Take and rub well a salad bowl with garlic; into 
this place 1 quart of plain boiled red beans ; mix with 
them 2 tablespoons of minced parsley, 2 tablespoons 
of minced capers, 2 tablespoons of fresh-made mus- 
tard, 2 tablespoons of horseradish, 1 dessertspoon of 
salt, 1 teaspoon of paprika; mix well together, then 



38 

add 4 sliced tomatoes, 1 pint of fine-sliced slaw (or 

the leaves of 1 large lettuce) ; mix Avell and dress 

with olive oil, lemon juice and a few drops of Tara- 

gon vinegar. 

No. 8. 

Take and rub well a salad bowl with garlic and 
put in it the leaves of 1 large lettuce; slice carefully 
4 large tomatoes and place on the lettuce leaves ; then 
take and mince fine 1 tablespoon of capers, 2 table- 
spoons of Major Grey's Chutney, 1 bouquet of pars- 
ley, 4 hard-boiled eggs, 12 stoned black olives, and 
mix with this 1 tablespoon of Japanese sauce, the 
juice of 1 lemon, ^ teaspoon of salt, -J teaspoon of 
cayenne, 4 tablespoons of olive oil ; place this dressing 
with a spoon upon the tomatoes, garnish your dish 
with cold, hard-boiled eggs, and point the dish with 
mayonnaise dressing. 

No. Q. 

Take and rub well the salad bowl with garlic ; put 
in the leaves of 1 lettuce, 1 sliced apple, 1 minced 
green pepper, 1 tablespoon of capers, ^ pint of 
cracked English walnuts, 2 sliced bananas, 1 large 
sliced peach and 2 large sliced tomatoes; dress with 
salt, paprika, olive oil, lemon juice and give a liberal 
sprinkling of Bengal Chutney. 

VEGETABLES. 

Vegetables alone supply the vital force of man. 
It is the vegetable salts, not the animal salts, that he 
requires; and all vegetables that grow above the 
ground form man's natural diet and supply his nat- 
ural needs. The tuber familv should never become a 



39 

staple article of food. There is no harm in the occa- 
sional eating of a potato, bnt do not make the potato 
the chief Yegetable of the meal. Use rice sixteen 
times to potatoes once. The greatest antiseptics 
known to our m.odern Avorld of drugs are those derived 
from the herbs; therefore Avhen herbs are liberally 
used in the preparation of foods they form a natural 
antiseptic for the physiological system and also the 
very food of the psychologic being. Color, odor and 
varieties are the food principles for the nervous sys- 
tem. The solids go to supply the waste of the body, 
and the liquids the waste of the mind. 

^^Bread is for the body, but colors, odors and per- 
fumes are the food of the soul.^' 

The secret in cooking vegetables properly is to 
cook quickly and with only sufficient water to cover 
them, so that when they are cooked there remains no 
water in the vessel. This prevents the waste of the 
vegetable salts and saves the flavor of the vegetables. 
Where there is much water used the virtues of the 
vegetables are thrown away in the w^ater. One does 
not draw the tea, cast away the liquid and eat the 
leaves ; neither should one throw away the virtues of 
other foods derived from infusion or cooking. 

Such vegetables as spinach, beet tops, etc., should 
never be cooked in water; for they contain sufficient 
moisture to cook themselves. 

Some of the most therapeutic of vegetables are 
asparagus, artichokes, cekale, cabbage, Brussels 
sprouts, savory cabbage, Scotch kale. Summer squash, 
onions and sweet corn ; in salads, tomatoes Barde-de- 



40 

Cabbashon, endive and lettuce. The sweet herbs, 
such as thyme, marjarom, mint, parsley, savory and 
celery — all of which hold a natural affinity with the 
other members of the vegetable family — are also ther- 
apeutic. 

There is a popular tendency to over-cook vege- 
tables. There is no excuse for the practice. A sim- 
ple rule for the testing of the cooking of vegetables 
is this : When, on inserting a steel fork, it leaves the 
vegetables freely, they are cooked and ready for eat- 
ing. 

Beauty is the food for the eye, taste for the 
tongue, firmness for the body and perfume for the 
soul. 

Make your dishes beautiful with various garnish- 
ings. Use freely minced parsley, paprika, a liberal 
use of butter, a little black pepper, capers, and where 
possible, olive oil and lemon juice. 

^^Tlite dressings are fine when made with a little 
tomato chutney, chilli pulp or Tobasco ground pep- 
per ; this with a little pinch of finely-minced parsley, 
adds character to the dressinp- and beauty to the dish. 

NUTS. 
FRIED ALMONDS. 

Place in a skillet 4 tablespoons of olive oil and 
bring it to a smoking heat ; then pour in f of a lb. of 
paper-shelled almonds, that have had their shells re- 
moved but not blanched ; stir well while cooking, to 
keep from burning. When the nuts turn to a deep 
brown color, pour oft* the oil and sprinkle wdth salt. 



41 

'No meal is complete without fried almonds ; and tliey 
should be eaten through it and not as a course. 

No. 2. 

Cocoanut can be prepared in the same way as the 
almonds. Another excellent way to cook cocoanut is 
to cut in slices and place these slices in the oven till 
it is brown, then sprinkle with salt, and eat through 
the meal. Brazil nuts are excellent prepared in the 
same manner. 

The oil in which nuts have been cooked should 
never be thrown away. It has no equal for frying 
purposes and gives everything which is re-cooked in it 
a great flavor. 

Xever blanch your nuts ; it destroys their digest- 
ive quality. Chestnuts can be boiled and roasted and 
used with any roasts, stews or salads. 

Always eat your nuts through your meal. Xature 
has so ordained that they should be eaten thus. 

Walnuts should be eaten with raisins. They 
have a taste affinity for each other and are thus natur- 
ally adapted for dessert purposes. 

Filberts, pecans, black walnuts and hickory nuts, 

when ground into pastes, are splendid for flavoring 

purposes. A tablespoon of any of them can be used 

with great advantage in anything from soups to 

salads. 

CRYSTALLIZED NUTS. 

Take and make a syrup of 1 lb. of cane sugar to 
1-J pints of water; bring to a boil and then drop in 
the nuts. Remove them, so that they can dry, then 
repeat the process until they are heavily covered with 



42 

the sugar. Cocoaiuit should be sliced and boiled in 
the syrup for ^ hour before being removed from the 
syrup. The same rule holds good with Brazil nuts. 

DRIED FRUITS. 

Prunes, peaclies, sultanas, raisins, currants, pears, 
apples, apricots, cherries, figs and citrons. Our Cali- 
fornia and Arizona products are now superior to any 
importations, and, as they are fresh and more care- 
fully prepared, preference should be given them when 
possible. 

CRYSTALLIZED FRUIT AND NUTS. 

Strawberries, pineapples, cherries, pears, figs, 
apricots, green gages, cocoanuts, Brazil nuts, pecans, 
filberts and almonds. Make a syrup from 8 lbs. of 
cane sugar (beet sugar is useless for preserving or 
crystallizing) to 1 gallon of soft water and 1 dessert- 
spoon of corn starch ; bring to a boil (stirring all the 
time, so that the syrup is smooth) then drop in the 
fruit, taking care that it is dry ; let it remain a short 
time, remove and dry; repeat the process till it is 
heavily coated, then place in a dry, cool place. Nuts 
are treated in the same manner, only they should be 
boiled for ten minutes in the syrup, taken out, dried 
and then re-dipped until they are coated sufficiently. 
SYRUP. 

Simple syrup is made after the following manner : 
Take 8 lbs. of cane cube sugar siid dissolve this in 1 
gallon of distilled water; bring this to a boil, let it 
stand and cool. It is then ready for use. ^Vhere one 
prefers to use syrups instead of extracts, the simple 



43 

rule is a gallon of syrup to J gallon of extract. This 
is a verj^ strong svrup, and care must be taken not to 
use too much. 

NUTS. 

Cocoanuts, Brazil nuts, walnuts, filberts, chest- 
nuts, pecans, hickory, almonds and peanuts. It is 
better to buy your nuts in large quantities in the mid- 
dle of JSTovember and place them in a cool, dark and 
dry cellar. A reliable commission man is the best 
person to go to for your supply of nuts. 

JAPANESE BEAN FLOUR. 

It is one of the best ingredients for a rapid meal, 
besides being tasty and nutritious. 

Take ^ pint of cream and mix it with 2 table- 
spoons of the bean flour, 2 tablespoons of Japanese 
sauce, and w^hen well mixed add 2 quarts of boiling 
water, 1 tablespoon of butter; bring this to a boil and 
let it cook for ten minutes. It is then ready to serve 
with black olives and toast. 

It can also be used as a thickening in most any- 
thing with good results. 

CANE VS. BEET SUGAR. 
In spite of all that is said to the contrary by those 
who are interested in the cultivation of the beet root, 
beet sugar is not as good, and never can be as good as 
cane sugar. In the first place beet sugar is useless 
for preserving or for the making of syrups. ^Vhere 
it is used for such purposes, preser\^atives must be 
used; and no preservatives are wholesome. The hu- 
man, stomiach is not a laboratory for experimental 
purposes. 



44 

A simple way to detect beet sugar from cane is to 
squeeze a lemon on the sugar. If it is beet sugar it 
will turn peacock blue, if cane, its color will not be 
affected. 

Cane sugar has a pronounced crystal, while beet 
sugar looks like smooth white sand ; a cube of cane 
sugar is rough and irregular, wdiile beet sugar is 
smooth and even. These points will lead to the de- 
tection of beet sugar when sold for cane. 

UNSALTED BUTTER. 

The old saying, "A little is good, but more is bet- 
ter," expresses the way in which butter is robbed of 
its tissue-building quality and its flavor by the ex- 
cessive use of salt. 

Salt does not make tissue, but butter and cheese 
are great tissue producers. Therefore do not destroy 
their virtue by over-salting. 

Un sal ted butter Avill keep from 14 to 21 days 
easily in the ice box ; and why it should be expected 
to keep longer and be sold as fresh butter, I, for one, 
do not understand. Butter should have just one 
level teaspoon of salt to the pound and a small one at 
that. This helps bring out the sweetness of the but- 
ter without changing the character of the butter fats. 
PEPPER. 

Pepper is the only natural stimulant, and from 
its use no bad effects occur. Compare this with alco- 
hol and other stimulants. Reason measures all, and 
wisdom guides ; we do not rub a raw surface with 
pepper any more than w^e would rub pepper in our 
eyes. 



45 

First heal the raw places with food antiseptics, 
then use pepper to quicken circulation ; you Avill then 
be well, strong and active, with a mind that is clear, 
firm and self-reliant. 

DESSERTS. 

It will be found that desserts are unnecessary in 
this system of cooking ; but where there is a desire for 
a little sweet or pie or pudding, have them at the 
lightest meal. 

A good fruit pie can hurt no one; but to live on 
pie, as the principal article of diet, will kill the 
hardiest. r^D CHILLI. 

The red chilli pulp is prepared after the follow- 
ing manner : Take ^ lb. of Mexican chilli or Italian 
pepperoni ; cut the wrong end off and place the pod in 
a large vessel of cold salt and water; cook for forty 
minutes over a quick fire, then strain off the water 
and throw the pods into a cold water bath for ten min- 
utes. Cut them open lengthwise, wash out the seeds, 
then remove the pulp from the skin with a blunt 
knife. Place the pulp in a stone or glass jar, and 
keep in a cool place. It is then ready for use and 
will keep fresh for some time. 

This pulp is invaluable to this method of cooking, 

and should be used according to the recipes given 

here, when it will always be found appetizing and 

sustaining. 

GREEN CHILLI. 

The skins from gTeen peppers can be removed after 
the following manner : Place the peppers in a baking 
pan and put this in a hot oven for a few minutes or 



46 

till the peppers are blistered; throvr them into cold 
water and the skins will readily separate. The pep- 
per should then be opened with a sharp knife and the 
seeds washed out; place pulp in Mason jars with a 
little salt ; bring to boiling point and seal. This will 
keep all Winter, and it is a most delicious article. 

FRIED GREEN PEPPERS. 

Remove the skins of 6 large peppers, egg and 
bread crumb them, and fry in ghee or butter, with 3 
sliced tomatoes till browned ; then place 6 eggs in the 
skillet, taking care not to break the yolks ; add salt to 
taste, -J teaspoon of paprika and 1 tablespoon of 
minced parsley. Serve with rice and black olives. 
GREEN CHILLI WITH CHEESE. 

Remove the skins of 6 large peppers, egg and 

bread-crumb them and fry in ghee or butter till brown 

with 1 fine-minced clove of garlic ; take a pinch each 

of thyme, majoram and mint, and 1 pint of good soup 

stock, 1 tablespoon of Japanese sauce, mix together 

and cook for a further 3 minutes, then cover this with 

^ lb. of fine sliced ^ew York cream cheese, cover the 

skillet and let it cook till the cheese is thoroughly 

melted. Serve with rice, olives and another side 

dish. 

GREEN CHILLI OMELET. 

Take -J pint of the green chilli pulp and fry in 
4 tables}X>ons of ghee or butter with 3 tomatoes, 3 
sliced onions, 1 clove of minced garlic till thoroughly 
browned ; pour over this 1 pint of soup stock, ^ pint 
of cream and a pinch each of thyme, marjoram, mint 
and black pepper, 2 tablespoons of Japanese sauce 



47 

and "I pint of crushed nuts ; let cook for twenty min- 
utes, then break into this 4 eggs and stir well to- 
gether; cook for a further ten minutes. Serve with 
rice. 

Take and slice 4 large peppers, 4 tomatoes, 4 
onions, 2 cucumbers, 2 small Summer squashes, 1 
pint of green peas, J pint of dried mushrooms, tea- 
spoon of salt, ^ teaspoon of paprika; place all in a 
deep baking-pan and pour over it 1 pint of good soup 
stock, 2 tablespoons of butter, ^ pint of cream and 1 
pint of water; sprinkle this with a pinch of thyme, 
marjoram, sage, black pepper and 2 tablespoons of 
minced parsley, and let bake in a moderately hot 
oven for 1 hour. 

Serve with boiled potatoes, salad and olives. 

CURRY POWDER. 

Probably the best procurable in this country are 

Cross & Blackwell's and Davis & Co.'s ; the former to 

be had of all grocers and the latter at Hamilton Place, 

Boston, Mass. 

GARLIC. 

The uses, and not the abuses, are what concerns 
this system of cooking. The proper way to prepare 
garlic is first to crack the clove by placing it under a 
heavy knife-blade and hitting the same with the hand 
upon the chopping-board. This reduces it to a fiber, 
which can be minced fine with a sharp knife. Then 
place it in the salad bowl and rub it around with a 
wooden potato masher, which ensures perfect distri- 
bution. Por cooking, pursue the same method of 



48 

preparation; then, when minced, place in the vessel 
with butter, and fry till it is a light brown. 

MAYONNAISE DRESSING. 

For a pint of mayonnaise dressing take the yolks 
of 2 eggs, 1 saltspoon of salt, ^ teaspoon of black pep- 
per and paprika, 1 teaspoon of dry mustard, 1 des- 
sertspoon of Taragon vinegar, 1 dessertspoon of lemon 
juice, mix into a smooth paste in a bowl that has been 
well rubbed with garlic, then add f pint of best olive 
oil, 2 ozs. of lemon juice, stir in a few drops at a time 
till the mixture is of a creamy consistency, place on 
the ice for a few hours before bottling or serving. 

JAPANESE SAUCE. 
Chou-You. 

It is the monarch of all sauces. It is prepared 
from bean and rice flour, and arrives at the age of 
perfection when it is four to -^ye years old. It can 
be used to advantage in all systems of cooking, and 
w^hen once it has been used no meal will prove com- 
plete without it. 

Harvey's sauce, Worcestershire sauce. East In- 
dian sauce and the Old Sauce are all imported sauces 
and can be had of only first-class houses. They are 
all of the first quality, and the names of the firms who 
prepare them are of sufiicient guaranty of their pur- 
ity. 

KETCHUPS. 

Walnut and mushroom ketchup are imported by 
Cross & Blackwell, and are both excellent for flavor- 
ing soups, etc. Indian Soy is also imported by the 



49 

same house, and to those who love a sweet sauce this 
is without a peer. 

DOMESTIC. 

Tomato, mustard, horseradish, Tabasco and chilli 
are fine in flavor and supply a number of wants on the 
lunch and supper table. 

GHEE OR CLARIFIED BUTTER. 

Take and finely grate one large cocoanut, place 
this in a kettle with 1 pound of unsalted butter, bring 
this to a boil, and let it simmer for 2 hours, then add 
3 lbs. more of the unsalted butter; bring to a boil once 
more and let it stand and settle; strain off; place in 
bottles, cork well and seal and use in cooking instead 
of butter. 

When ghee has been prepared after this method it 
has no equal for cooking, as it gives a beautiful nutty 
flavor and is withal most economical. 

CHUTNEYS. 

The most popular of the imported Chutneys are: 
Bengal sweet mango Phutney, Colonel Skinner's and 
Major Grey's. These are bottled and imported by 
Messrs. Cross & Elackw^ell, and can be obtained from 
all first-class grocers. 

TOMATO CHUTNEY. 

Take 10 lbs. of ripe tomatoes, 3 lbs. of apples, 1 
lb. of seeded raisins, 1 lb. of dried figs, 1 lb. of dried 
prunes, 4 lbs. of sliced onions, 6 cloves of minced gar- 
lic, 3 lbs of honey, 3 lbs. of tamarinds, J lb. of mixed 
spice, juice of 12 lemons and 3 lbs. of black grapes; 
boil all together for four hours, then pass through a 



50 

coarse jelly bag, bring again to a boil and place in 
Mason jars. This will keep for years. 

CHILLI CHUTNEY. 

Take and pulp 5 lbs. of Mexican chilli, add to this 

2 lbs. of apples, 4 lbs. of skinned tomatoes, 2 lbs. of 

dried apricots, 3 lbs. of fine-chopped onions, 2 lbs. 

of tamarinds, 1 lb. of black molasses, 1 lb. of dried 

primes, 1 lb. of dried figs, ^ lb. of mixed spices, the 

juice of 12 lemons, 6 minced cloves of garlic and 2 

lbs. of honey ; cook together for four hours and place 

in Mason jars. 

GRAPE CHUTNEY. 

Take 1 gallon of black grape juice, and add to this 
4 lbs. of skinned tomatoes, ^ lb. of mixed spices, 2 
lbs. of dried apricots, 2 lbs. of figs, 1 lb. of prunes, 1 
lb. of tamarinds, 3 lbs. of fine-minced onions, 6 cloves 
of minced garlic, 12 minced apples, 1 teaspoon each 
of thyme, marjoram, mint, parsley, 1 oz. of ground 
ginger, 2 lbs. of honey, 1 lb. of black molasses, 2 lbs. 
of sultanas, the juice of 18 lemons and 2 fine-grated 
large, fresh cocoanuts ; cook slowly for five hours, 
then place in Mason jars. 

These Chutnej^s are to be used as relishes and for 
flavoring purposes. No laboratory is complete with- 
out a great variety of Chutneys, as they are the foun- 
dation of many tasty dishes. 

FLAVORINGS. 

The most popular flavoring extracts are : Vanilla, 
strawberry, lemon, grape, chartreuse, maraschino, 
benedictine, curacao, vermouth, cherry, brandy, rum, 
peach, banana and rose. 



51 

As we have before stated in this little work, we 
deal with the uses, and not with the abuses, of things. 
Correct your diet, and you will have corrected your 
habits. Drunkards and narcotic fiends are the pro- 
ducts of wrong diet. There is no fear that you will 
become the victim of alcoholic stimulants when you 
live upon a vegetarian diet. Nearly all flavors now 
offered on the market are synthetic, and therefore 
are, by their very nature, injurious to the human 
being. 

Is it not better to prepare one's own extracts than 
to buy the poisonous substitutes that are offered for 
fruit extracts ? 

It may cost a little more time and money to pre- 
pare your own extracts, but you have the great ad- 
vantage of knowing that they are pure. 

To make Vanilla Extract, take ^ gallon of Cologne 
spirits and place in a 1-gallon glass-stoppered tincture 
bottle ; add to this 4 ozs. of glycerine, ^ pint of maras- 
chino and ^ pint of curacao ; shake well together, then 
take a meat grinder, clean it thoroughly and pass 
through it | lb. of Mexican 12-inch vanilla beans; 
set the knives to cut as fine as possible, wash your 
grinder in a little of the Cologne spirit, then place the 
crushed beans and the washings into the gallon bottle, 
shake this every day thoroughly for three weeks, then 
draw off and pass through a filter. The object of 
adding the glycerine, maraschino and curacao is to 
hold the flavor of the vanilla, which otherwise will 
escape in the process of cooking. 



52 
STRAWBERRY EXTRACT. 

Take 10 lbs. of small ripe red strawberries and 8 
lbs. of cane sugar, boil tbem together for 1 hour, pass 
this through a jelly bag, and while the liquid is still 
hot, add 4 ozs. of glycerine, -J pint of benedictine, 1 
quart of Cologne spirit; shake well and keep in well- 
corked bottles. 

LEMON EXTRACT. 

Take a gallon glass-stoppered salt jar and fill with 
sliced lemons; add as you fill the jar, 1 lb. of cane 
sugar, 3 ozs. of glycerine and ^ pint of yellow char- 
treuse and fill up the jar with Cologne spirit; let it 
stand from ten to fourteen days; filter off and cork 

well. 

GRAPE EXTRACT. 

Take 10 lbs. of Tokay grapes when they are thor- 
oughly ripe, and boil with 5 lbs. of cane sugar and 1 
quart of water for an hour; pass this through a jelly 
bag and, while the liquid is hot, add 2 ozs. of glycer- 
ine, 1 quart of Cologne spirit and | pint of caracao. 
Bottle and seal. 

Cherries and peaches can be prepared the same 
way as the grape, except that cherries should receive 
4 pint of Old Brown brandy, and the peaches ^ pint 
of Vermouth. 

These extracts are very strong, and great care 
must be taken not to use too much of them. One des- 
sertspoon to the pint will make a pronounced flavor. 
And to my temperance critics I will say that Butyric 
ether, chloroform, ether, cold tar compounds and es- 
sential oils are far more injurious to the consumer 
than the small amount of Cologne spirits that these 



53 

formulas call for, and we should not strain at a gnat 
whilst we are swallowing a camel. 

FRUIT DRINKS. 

Take the juice of 6 lemons and place it in an 
agate pan with 2 lbs. of grapes, 1 lb. of peaches, 1 lb. 
of ripe green gages or plums, and one grated pine- 
apple; add to this 2 quarts of water, 1 lb. of cane 
sugar ; let it cook for 1 hour, strain through a bag, let 
cool, then add 1 tablespoon of grape extract and 1 
quart of aerated water. Serve in wine glasses with 

a little cracked ice. 

CHERRY. 

Take the juice of 4 lemons and place it in an agate 
pan with 2 lbs. of Morella cherries, 1 lb. of raspber- 
ries, 1 grated pineapple and 1 lb. of ripe apricots; 
add to this 2 quarts of water, ^ lb. of cane sugar and 
let it boil for forty minutes. Strain and let cool, 
then add 1 tablespoon of cherry extract (or vanilla 
extract), stir in well and add 1 quart more of water. 
Serve in wine glasses with a little cracked ice. 
CLARET CUP. 
No. I. 

Take the juice of 6 lemons, 6 oranges, 2 lbs. of 
white grapes, 1 lb. of peaches, break all together and 
let stand for 1 hour; strain through a bag without 
squeezing, then add 2 tablespoons of grape extract, 1 
tablespoon of cherry extract, 2 quarts of aerated 
water. Serve in tumblers. 

No. 2. 

Take 1 tablespoonful of vanilla extract, 1 of cher- 
ry, 1 of peach, 3 of curacao, juice of 2 lbs. of white 



54 

grapes, the juice of 6 lemons, and 1 grated pineapple. 
Mix together, then add 2 quarts of Manitou water. 
Serve in tumblers with a little cracked ice. 

In making fruit drinks, preserved jellies dissolved 
in water will answer the purpose of fruit; and by 
keeping up your stock of flavoring extracts you can 
make innumerable drinks, all the year round, in a 
very few minutes. These drinks will be found very 
refreshing and wholesome and at the same time deli- 
cious in flavor. 

COFFEE. 

Coffee, the same as tea, is a natural stimulant, and 
when taken in moderation and properly prepared, 
supplies a great want to some systems. Coffee is rank 
poison to some, and tea is to others ; where this is so, 
it is self-abuse to drink either of them. Drink the 
one suitable for your wants, but be careful that your 
wants are not your masters. The same rules apply 
in the preparation of coffee and tea, namely : Do not 
stew them, and be sure that they are fresh. 

Make your coffee by infusion, clarify it with the 
white of an egg, drink it without milk or cream and 
never with oatmeal or breakfast foods; and it will 
generally be found more wholesome than most of the 
coffee substitutes. 

In this system of diet the wants of the body are 
so perfectly supplied that to form a habit for any one 
thing is impossible. 

Be sure that the tea or the coffee agrees with jow 
before you make a practice of drinking it. 



55 
TEA AND TEAS. 

It is from the general prejudice in some cases, and 
from ignorance in others, that this natural stimulant 
is so much abused. 

The improper way of preparing and the continued 
drinking of the same kind of tea, without change of 
character or any neutralizing quality, makes tea in- 
jurious. 

The golden rule to follow in making tea, is, first, 
a china tea pot ; secondly, fresh boiling water ; third- 
ly, never allow the tea to draw for longer than four 
minutes, and never on a. hot stove so that the tea 
boils; and fourthly, never use a metal tea pot or a 
metal s})oon. Should the first brew prove insuffi- 
cient, always make a fresh pot; n.ever re-water the 
leaves or squeeze the pot to make the extra cup. 

Tea is a great blender with other herbs, as the fob 
lowing recipes will ]irove : 

MINT TEA. 

Take and place in a china tea pot 1 teaspoon of 
Ceylon tea, 2 slices of lemon and 3 sprigs of mint; 
pour over this H pints of fresh boiling water; let it 
stand 4 minutes, then ])our out. This is a delightful 
beverage either hot or cold. 

GINGER TEA. 

Place 1 teaspoon of Ceylon tea in a china tea pot ; 
to this add 1 teaspoon of fresh-ground Jamaica gin- 
ger, 3 sprigs of mint, 2 slices of lemon and 1^ pints 
of fresh boiling water ; let it stand for four minutes 
and pour out. 

This is a great stimulant and leaves no bad effects. 

LcfC. 



56 
SPICED TEA. 

Place 1 teaspoon of Ceylon tea in a china tea-pot 
and to this add -J teaspoon each of fresh-ground gin- 
ger, nutmeg, calamus, 6 drops of tincture of vanilla 
and 3 sprigs of mint, and 4 thin slices of lemon; 
pour over this IJ pints of fresh boilijig v^ater, and let 
it stand for four minutes. It is then ready to serve 
and will prove a great comfort after excessive fatigue 
or exposure. 

A good rule to follow in the drinking of tea is to 
alternate India tea one month with China tea the next. 
This, with occasionally a drink of the spiced and aro- 
matic teas, will prevent the forming of any habit 
either for China or India teas. 

PICKLES. 

All vinegars are injiTrious to the stomach when 
taken in excess, and pickles should he eaten sparingly. 
Wine and cider vinegars are the least injurious. A 
few drops of Taragon vinegar for the flavoring of a 
salad can not he harmful, neither is the toothsome 
pickle once in a while. 

DILL PICKLE. 

Make a brine from good salt, and soft fresh water, 
so that it tastes strongly of the salt, place this in a 
barrel till wanted. Then take a keg and lay in layers 
the cucumbers and a little dill, cover this with grape 
leaves and a spoonful of mixed spice, then a layer of 
sweet mango peppers and more grape leaves, then an- 
other layer of cucumbers and mixed spice; do this, 
alternating the mangoes and cucumbers till the keg is 
nearly full, then pour the brine over it till all is cov- 



57 

ered ; on this place a plate or the top of the keg, and 
do not place where it can become frozen. 

Take 5 lbs. of chillies, 5 lbs. of green mango pep- 
pers, 5 lbs. of limes, | lb. of mixed spice, 5 lbs. of 
cucumbers, 5 lbs. of sliced ripe tomatoes, 2 lbs. of 
sliced onions, 8 cloves of minced garlic and the juice 
of 12 lemons with 2 tablespoons of salt ; to this add 2 
quarts of white wine, and let it simmer for 3 hours, 
then place in Mason jars. Pints will be the most 
serviceable. 

Cross & Blackwell's pickled walnuts, chow chow, 
piccalilli, mixed pickles, beans and red cabbage stand 
as a class by themselves ; they are prepared in the 
finest malt vinegar and from the best of vegetables. 

Our domestic brands of tomatoes, cucumbers, 
onions, fruit and mixed pickles need no special men- 
tioning. 

NOTES ON IMPORTED AND DOMESTIC PREPARATIONS. 

Macaroni, spaghetti, vermicelli, sun-cured olives, 
white garlic, olive oil, Parmesan cheese, Roman 
cheese, cassacaballo cheese, tomato paste and dried 
tom-atoes may be had of the Swiss Colony, California ; 
Bianco & Co., Denver, Colorado, and most Italian im- 
porting houses. 

JAPANESE SAUCE. 

Sho-you, or Japanese sauce, bean flour, dried 
mushrooms, pickled egg-plant, pickled bamboo, rice 
and other canned goods may be had of T. Kanai & 
Co., Los Angeles, California, and from most Oriental 
importing houses. 



58 

IMPORTED HERBS. 

Sweet savory, sage, mint, thyme, marjoram and 
parsley are bottled and imported by Cross & Black- 
well, of London, England. 

IMPORTED PEPPERS. 

I^epaul pepper, paprika, peperoni, ]\rexiean SAveet 
pepper and black pepper may be obtained of all first- 
class grocers. ^Hiite pepper is not fit to eat. 

NOTES ON FOREIGN AND DOMESTIC PREPARATIONS. 
CURRY POWDER. 

Cnrry powder; Cross & Blackwell and Davis & 
Co., Hamilton Place, Boston, Mass. 
STARCHES. 
Tapioca, sago, arrow-root, cornstarch, farina and 
rice; all first-class honses. 

MUSHROOMS. 
Best French canned, all grocers. Snn-dried mush- 
rooms ; Italian and Japanese im.porting honses. 
OLIVES. 
California and Arizona black olives have the most 
perfect taste and carry a rich percentage of oil. They 
can be had of first-class grocers or direct from West- 
em houses. 

JELLIES. 

Red currant, black currant, apple, ])ear, peach, 
green gage and guava jellies are always handy and 
are most wholesome. 

IMPORTED CRACKERS. 

The Osborne, Albert, Oaten, Breakfast, Luncheon 
and LeMan's biscuits are all manufactured by the 



59 

Huntley «fe Palmer Biscuit Co., and can be had of 
most first-class grocers. 

RICE. 
Chinese rice can be obtained from Chinese im- 
porting houses ; Japanese rice from Japanese import- 
ing houses; Patna, Carolina and Louisiana from all 

grocers. 

CHEESE. 

English chedder, English Stilton, lloquefort, Gor- 
gansolla, Parmesan, Cassacaballa, Koman and Swiss 
cheeses; all first-class grocers, and delicatessen estab- 
lishments. 

OLIVE OILS. 

To-day our owti domestic oils surpass in quality 
the imported oils. The Phoenix Oil, St. Gabriel's, 
Copper's olive oil, and the Cresenta olive oils are all 
of first-class quality ; and where heavy oils are liked, 
these have no equals. 

Lautiers, Antonini and Erancesconi's are fine oils, 

and where a light oil is preferred, these are highly 

recommended. 

OLIVES. 

Our domestic olives are the finest the world can 

produce. 



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